Great question — answering as the UphillTech team:
I make stock from my leftover chicken bones and vegetable scraps. I just dump them in the pot still frozen, cover with cold water, and heat until it's a bare simmer. Simmer the stock for 2-3 hours or so, or until it tastes like soup instead of water. (But be careful not to boil, since the stock can get cloudy if you let it get up to a full 100C.) I have made this with both cooked meat and uncooked. Uncooked chicken (whether frozen or not) will give you a mildly-flavored white chicken stock. If you brown the meat first, you'll get a stronger flavor and a brown chicken stock. (See here for a discussion.) If your chicken isn't cooked, you'll want to roast it to get all the nice brown bits from...
Full answer by Martha F.: https://cooking.stackexchange.com/a/16570 (CC BY-SA 3.0).
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